Carrot Cake Recipe:
200g/7oz/ 1+ 1/3 cup self-raising flour plus 1 scant teaspoon baking powder (or plain/all-purpose flour plus 1 heaped teaspoon of baking powder and 1 teaspoon baking soda
2 teaspoons dried nutmeg (you can add just 1 if you prefer)
2 teaspoons dried mixed spice
1 teaspoons dried cinnamon
150g/5oz/ 2/3 cup golden caster sugar
160ml/5.5fl oz/ 2/3 cup veg oil about 350g/12.5oz carrot (weight before peeled and grated)
3 medium free range eggs
50g/2oz walnuts approx. 40-50g/1-2oz sultanas (small handful) approx. 70-100ml/3oz orange juice
100g/3.5oz room temp full fat cream cheese
125g/4oz room temp butter
About 400g/14oz/3.5 cups icing sugar -- more or less depending on water content of cream cheese
How to:
-Prep your ingredients -- soak your sultanas (directions below), peel and grate your carrots & chop your walnuts
-Mix your sifted dry ingredients in a large bowl with a whisk
-Add your carrots, oil, eggs, sultanas (inc juice) and walnuts the mix briefly
-Distribute evenly into muffin cups or a cake pan (7 inch)
-Put cupcakes or cake into a pre-heated oven at 180 C/350F/G4 for 25 minutes for cupcakes and 45 minutes for a cake (approx)
-Allow to cool for 10 minutes in the tin, then place on a rack for at least an hour until cold before decorating
-Mix the butter and cheese together until smooth then add icing sugar. Mix well with paddle attachment until smooth
-Pipe or spoon the mixture on the cakes
Tips:
+Make sure your eggs are at room temperature before making the batter
+Don't chop your walnuts too fine (you want small chunks not powder)